YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a modern twist on buffalo wings with oven-roasted cauliflower coated in a savory, chickpea flour crunch and tossed in a tangy buffalo sauce. This dish is elevated by a cool, herby Greek yogurt ranch drizzle and finished with crispy roasted chickpeas for an extra punch of protein and crunch.
INGREDIENTS
250 g Cauliflower
60 g Chickpea Flour
3 tbsp Buffalo Sauce
0.75 cup Low-Fat Greek Yogurt
0.25 cup Roasted Chickpeas
0.5 tsp Garlic Powder
0.5 tsp Paprika
1 tbsp Fresh Dill
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and pat them dry.
In a bowl, combine chickpea flour, garlic powder, paprika, and a pinch of salt and pepper. Lightly dampen the cauliflower with water and toss in the flour mixture until evenly coated.
Place the coated cauliflower florets on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until crispy and golden.
Remove the cauliflower from the oven and immediately toss with buffalo sauce for a spicy kick.
In a small bowl, mix the low-fat Greek yogurt with fresh dill (and a pinch of salt if desired) to create the ranch drizzle.
Sprinkle roasted chickpeas over the buffalo cauliflower for an extra crunch and protein boost.
Drizzle the herby ranch over the top before serving and enjoy your flavorful, protein-packed meal.